Fresh herbs bring a touch of freshness and unparalleled flavour to our dishes. To enjoy them year-round, several preservation methods are available to us, each with its own advantages and specific uses. Here's a complete guide to preserving the aromas and benefits of herbs.
Short-Term Storage: The Fresh Bouquet
The simplest way to keep herbs fresh for a few days is to treat them like a bouquet of flowers.
- Preparation: Place the stems in a glass of water, cover with plastic wrap, and refrigerate.
- Storage: A few days to a week.
- Ideal for: Parsley, cilantro, mint, chives.
However, to preserve them for longer, we need to use other techniques that can capture all the aromas and properties of herbs.
Note: Whether fresh, dried, frozen, salted, or otherwise, herbs should always be added towards the end of cooking, as heat destroys the essential oils. It is advisable to remove the bouquets or stems just before serving.
Salting – Herb-Infused Salt
Salt preserves herbs by absorbing their water and inhibiting bacteria. Salted herbs replace regular salt and add flavour to dishes.
A single herb or several can be salted in the same preparation. Salted herbs replace ordinary salt, particularly in salad dressings, soups, and pasta dishes.
- Wash and dry the herbs.
- Chop finely.
- Mix the herbs well with coarse salt.
- Place in a glass jar without packing.
- Refrigerate.
Herb Mixes:
- Chives, parsley, and savory for potatoes.
- Basil for pasta.
- Thyme, rosemary, and sage for roasted meats.
Storage: Several months in the refrigerator.
Flavoured Oils
The herbs used to flavour oils should be crushed gently to release their fragrance. The quantities added vary according to taste. It is unnecessary to heat the oil. The oils used should always be fresh, extra virgin, and cold-pressed.
- Wash and dry the herbs.
- Chop finely.
- Fill a glass jar with the herb mixture.
- Cover with extra virgin olive oil.
- Seal the bottle tightly.
- Let it rest for two weeks in a dark, cool place.
Herb Mixes:
- Basil and garlic for salads and pizzas.
- Thyme and lemon for fish and grilled vegetables.
- Rosemary and chili for grilled meats.
Storage: A few weeks in the refrigerator, longer in the freezer.
Flavoured Butter
If you are preparing a large quantity of butter, chop the herbs in a food processor.
- Wash and dry the herbs.
- Chop finely.
- Soften the butter.
- Incorporate the fresh herbs.
- Prepare in portions.
- Refrigerate or freeze. Thaw for 15 minutes at room temperature before use.
Herb Mixes:
- Parsley and garlic for vegetables.
- Chives and shallots for potatoes and fish.
- Mint and lime for lamb and desserts.
Storage: 1 month in the refrigerator, several months in the freezer.
Flavoured Vinegars
Wine, malt, rice, or cider vinegars give good results. A flavoured vinegar can be kept for several years.
- Wash and dry the herbs.
- Chop finely.
- Fill a glass jar with the herb mixture.
- Bring the vinegar to a boil.
- Pour over the fresh herbs.
- Macerate for two weeks, shaking occasionally.
- Filter and bottle.
Herb Mixes:
- Tarragon for béarnaise and hollandaise sauces.
- Basil and garlic for salads.
- Thyme and bay leaf for marinades.
- Dill for fish.
Storage: Several years.
Additional Tips:
- Freezing: Chop the herbs, place them in ice cube trays, cover with water or olive oil, and freeze.
- Drying: Hang the herbs in bunches in a dry, airy place. Then store in airtight jars.
- Always add herbs at the end of cooking to preserve their aromas.
- Feel free to experiment and create your own aromatic herb blends.
